CN1296388A - Calcium complex and food fortified therewith - Google Patents
Calcium complex and food fortified therewith Download PDFInfo
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- CN1296388A CN1296388A CN99804841A CN99804841A CN1296388A CN 1296388 A CN1296388 A CN 1296388A CN 99804841 A CN99804841 A CN 99804841A CN 99804841 A CN99804841 A CN 99804841A CN 1296388 A CN1296388 A CN 1296388A
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- complex compound
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
- A23L33/165—Complexes or chelates
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
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Abstract
A metastable calcium complex formed by the interaction of an insoluble calcium source and a solution of citric and lactic acids is described. A fortified foodstuff comprising a fortifying amount of the metastable complex and a process for its preparation by forming the complex then adding the complex to a foodstuff or forming the complex in the foodstuff is disclosed.
Description
Invention field
The present invention relates to food fortified with calcium and beverage, particularly proteinaceous those Food ﹠ Drink.
Background of invention
Milk is the important source of calcium in diet.The abundantest mineral calcium in the health is the chief component of bone and tooth.This mineral matter also plays an important role in some physiological systems.Calcium is very important to teenager's bone and tooth health growth, needs enough intakes.The state of calcium may also be the factor that osteoporosis takes place the older.
Because health does not produce mineral matter, therefore rely on the extraneous calcium of supplying with nutrition or complementarity fully.People recognize the importance of calcium pickup amount enough in people's whole life process.In 1994, allow the every day that NIH Consensus Development Panel recommends each age group the calcium pickup amount by every day 800-1200mg be revised as 1500mg every day.
The calcium that has proposed to associate with casein can improve the absorption in intestines and stomach.The acylate of also finding calcium is generally than the easier biological utilisation of inorganic salts.Therefore calcium citrate is used for condensed food owing to its bioavailability is high and has superiority than other calcium salt.Calcium citrate, opposite with general calcium, very little to the inhalation effects of other mineral matter, particularly iron.In addition, because citrate ion is the inhibitor that forms the crystallization of calcium salt calculus, therefore uses calcium citrate to replenish calcium for a long time and can reduce the danger that forms kidney and urinary calculus.
In milk, add calcium and have very significantly problem.At first, if we use highly easily molten calcium source (calcium chloride etc.), great amount of soluble calcium in addition pasteurizing temperature under heat-treatment process in will cause protein coagulating.Secondly, microsolubility calcium source does not have the destabilization of protein micelle, but with very fast precipitation.Therefore, the solubility in calcium source must be equilibrated in the very little solubility range.Equally, for unlikely remarkable change free calcium with in conjunction with the ratio between the calcium, must in milk, form the colloidal state calcium of very tiny shape.In this case, the interpolation order may be to the appreciable impact that is formed with of calcium metastable state compound.Another factor that must consider is the pH value that contains the milk of additive, because it can change in heat-treatment process.
Should wish very much to have beverage and other milk-based products of a calcium source, and not solidify and precipitate, and have improved taste, not have bitter taste or peculiar smell with fortified milk, casein containing protein or whey.
Summary of the invention
We have developed a kind of metastable state calcium complex of low potassium content, and it is that mixture by the alkaline calcium source of for example calcium hydroxide, calcium oxide or calcium carbonate and lactic acid and citric acid interacts and forms.This complex compound can be used for fortified milk, dairy drink, dairy products, nutritious drink and infant formala, and can not make protein coagulating or salt precipitation, and because therefore the peculiar smell that does not almost have or do not exist because of potassium ion has improved taste.
According to the present invention, provide a kind of metastable state complex compound that interacts and form by the mixture of alkaline calcium source and lactic acid and citric acid.
Detailed Description Of The Invention
For example, this alkalescence calcium source can be calcium hydroxide, calcium oxide or the calcium carbonate that is easy to be used for suspension.The mixture of lactic acid and citric acid is easy to as solution, particularly aqueous solution.
Our common unsettled USSN 08/842472 discloses a kind of with calcium lactate and alkali-metal citrate, and the solution of optimization citric acid potassium mixes the metastable state calcium citric acid-lactic acid complex compound that forms.This calcium lactic acid citric acid metastable state complex compound has been represented and a kind ofly much molten and made the salt in the calcium fortified beverage precipitate minimized calcium form than calcium citrate is easy.On the other hand, the formation of complex compound causes the reduction of free calcium ions content, and this has prevented as protein coagulating in the heat treatment process of the beverage of milk or other milk-based products.Preferred complex compound described in this common pending application is for having formula K
3[Ca Citr Lact
2] neutral metastable state complex compound, because of the mol ratio of potassium and calcium is 3 molar potassiums: 1 mole of calcium, because the potassium content height, so this complex compound has the shortcoming of bitter taste when this complex compound is used to strengthen in a large number.
In the present invention, should understand " Citr " representative formula
-OOC-CH
2-COH (COO
-)-CH
2-COO
-, and " Lact " represents formula CH
3-CH (OH)-COO
-
Of the present invention we new calcium lactic acid-citric acid metastable state complex compound preferably by will be for example the suspension in the alkaline calcium source of calcium hydroxide, calcium oxide or calcium carbonate mix formation with the citric acid and the lactic acid solution of aequum.These complex compounds have front K
3[Ca Citr Lact
2] all advantages of complex compound, and because potassium content reductions/elimination, so almost do not have or do not have bitter taste.The preferred formula that has reduced the metastable state complex compound of potassium content is K[Ca Citr
0.67Lact] and K
0.5[CaCitr
0.67Lact
0.5] (mol ratio of calcium and potassium was respectively 1: 1 and 1: 0.5), the preferred formula that does not contain the metastable state complex compound of potassium is [Ca Citr
0.33Lact]
0[Ca Citr
0.5Lact
0.5]
0
The weight ratio of citric acid and lactic acid can be 0.5: 4-4: 0.5, preferred 0.75: 2.5-2.5: 0.75, preferred especially 1: 2-2: 1.
The weight ratio in citric acid and lactic acid and alkaline calcium source can be 1: 1-10: 1, preferred 2: 1-7.5: 1, preferred especially 2.5: 1-5: 1.
Advantageously, carragheen may reside in this complex compound, and it can be λ or ι-form, but preferred kappa-carrageenan.The amount of carragheen in condensed food can be for enough reaching the 0.005-0.1 weight % based on food weight, preferred 0.1-0.05 weight %, more preferably 0.01-0.02 weight %.
According to the present invention, a kind of condensed food also is provided, it comprises the complex compound of amount of reinforcement, and this complex compound forms by the mixture interaction of alkaline calcium source and lactic acid and citric acid.
This condensed food for example can be, infant formala, dairy products or soybean protein base product, liquid nutritional product or pan work, for example beverage of whey protein product breast, casein containing protein or the whey of holoprotein product, process hydrolysis.
Based on food weight, the amount of the complex compound that exists in condensed food can be 0.05-5 weight %, preferred 0.1-2.5 weight %, more preferably 0.2-1.3 weight %.
Advantageously, carragheen can be added in the food, preferably before adding to this complex compound in the food.This carragheen can be λ or ι-form, but preferred kappa-carrageenan.Based on food weight, the amount of carragheen in condensed food can be 0.005-0.1 weight %, preferred 0.1-0.05 weight %, more preferably 0.01-0.02 weight %.Can also aqueous solution or the form of suspension or carragheen is added in the food with dry powder form.
Not at first to form complex compound then it to be added in the food, but can add component (mixture of alkaline calcium source and lactic acid and the citric acid) while or the priority of this complex compound to food to be strengthened, in the liquid food as milk and milk beverage, they interact and form complex compound therein.In the present embodiment, can solid form, or with solution or dispersion liquid one or both components are added with the food that strengthened.
The present invention also provides a kind of method for preparing condensed food, comprises that mixture with alkaline calcium source and lactic acid and citric acid adds in the food and form complex compound in food.
Embodiment
Following examples further specify the present invention.
Embodiment 1
Following examples have illustrated how to prepare to have formula [Ca Citr
0.67Lact]
-Calcium complex:
At room temperature citric acid (2.10g) is dissolved in the 80g water.Under agitation in this solution, add 50% lactic acid solution of 2.22g.Prepare the dispersion liquid of 1.11g calcium hydroxide in 14.57g water down at 20 ℃.With this calcium hydroxide suspension and the combination of two kinds of acid solutions and mix 10 minutes up to forming settled solution.Under 20 ℃, gained solution added in the 800g water and with pH and be adjusted to 6.6-7.0.
With gained solution separated into two parts.A part is at room temperature preserved, and another part is preserved under refrigerated condition.At 2 weeks and 4 weeks back taking-up sample, all stable (do not precipitate or solidify) under two kinds of holding conditions through identifying.The trial test panel of expert that is made up of 3 people identifies that by monobasic test (monadic testing) local flavor of these solution can accept.
Embodiment 2
Following examples have illustrated how to prepare to have formula [Ca Citr
0.67Lact]
-Calcium complex and how to use this complex compound fortified milk:
At room temperature citric acid (2.10g) is dissolved in the 80g water.Under agitation in this solution, add 50% lactic acid solution of 2.22g.Prepare the dispersion liquid of 1.11g calcium hydroxide in 14.57g water down at 20 ℃.With this calcium hydroxide suspension and the combination of two kinds of acid solutions and mix 10 minutes up to forming settled solution.
0.15g κ carragheen is dissolved in the 50g milk.This milk is heated to 165 °F continues 5 minutes, be cooled to 20 ℃ then.This carragheen/milk mixture and 4.0g skimmed milk power are added in the 846g milk.Then the aqueous solution (100g) of this calcium complex is added in this milk and with pH and be adjusted to 6.6-7.0.
With this fortified milk pasteurize and under refrigerated condition, preserve.Continuous 3 weeks identify that this sample is stable (do not precipitate or solidify).The trial test panel of expert that is made up of 3 people can accept by this product special flavour of monobasic test evaluation.
Embodiment 3
Following examples have illustrated how to prepare to have formula [Ca Citr
0.67Lact
0.5]
0.5-Calcium complex:
At room temperature citric acid (2.10g) is dissolved in the 80g water.Under agitation in this solution, add 50% lactic acid solution of 1.11g.Prepare the dispersion liquid of 1.11g calcium hydroxide in 15.68g water down at 20 ℃.With this calcium hydroxide suspension and the combination of two kinds of acid solutions and mix 10 minutes up to forming settled solution.Under 20 ℃, gained solution added in the 800g water and with pH and be adjusted to 6.6-7.0.
With gained solution separated into two parts.A part is at room temperature preserved, and another part is preserved under refrigerated condition.At 2 weeks and 4 weeks back taking-up sample, all stable (do not precipitate or solidify) under two kinds of holding conditions through identifying.The trial test panel of expert that is made up of 3 people can accept by the local flavor of these solution of monobasic test evaluation.
Embodiment 4
Following examples have illustrated how to prepare to have formula [Ca Citr
0.67Lact
0.5]
0.5-Calcium complex and how to use this complex compound fortified milk:
At room temperature citric acid (2.10g) is dissolved in the 80g water.Under agitation in this solution, add 50% lactic acid solution of 1.11g.Prepare the dispersion liquid of 1.11g calcium hydroxide in 14.57g water down at 20 ℃.With this calcium hydroxide suspension and the combination of two kinds of acid solutions and mix 10 minutes up to forming settled solution.
0.15g κ carragheen is dissolved in the 50g milk.This milk is heated to 165 °F continues 5 minutes, be cooled to 20 ℃ then.This carragheen/milk mixture and 4.0g skimmed milk power are added in the 846g milk.Then the aqueous solution of this calcium complex is added in this milk and with pH and be adjusted to 6.6-7.0.
With this fortified milk pasteurize and under refrigerated condition, preserve.Continuous 3 weeks identify that this sample is stable (do not precipitate or solidify).The trial test panel of expert that is made up of 3 people can accept by this product special flavour of monobasic test evaluation.
Embodiment 5
Following examples have illustrated how to prepare to have formula [Ca Citr
0.33Lact]
0Calcium complex:
At room temperature citric acid (1.05g) is dissolved in the 80g water.Under agitation in this solution, add 50% lactic acid solution of 2.22g.Prepare the dispersion liquid of 1.11g calcium hydroxide in 15.62g water down at 20 ℃.With this calcium hydroxide suspension and the combination of two kinds of acid solutions and mix 10 minutes up to forming settled solution.At room temperature gained solution is added in the 800g water and with pH and be adjusted to 6.6-7.0.
With gained solution separated into two parts.A part is at room temperature preserved, and another part is preserved under refrigerated condition.At 2 weeks and 4 weeks back taking-up sample, all stable (do not precipitate or solidify) under two kinds of holding conditions through identifying.The trial test panel of expert that is made up of 3 people can accept by the local flavor of these solution of monobasic test evaluation.
Embodiment 6
Following examples have illustrated how to prepare to have formula [Ca Citr
0.33Lact]
0Calcium complex and how to use this complex compound fortified milk:
At room temperature citric acid (1.05g) is dissolved in the 80g water.Under agitation in this solution, add 50% lactic acid solution of 2.22g.Prepare the dispersion liquid of 1.11g calcium hydroxide in 15.62g water down at 20 ℃.With this calcium hydroxide suspension and the combination of two kinds of acid solutions and mix 10 minutes up to forming settled solution.
0.15g κ carragheen is dissolved in the 50g milk.This milk is heated to 165 °F continues 5 minutes, be cooled to 20 ℃ then.This carragheen/milk mixture and 4.0g skimmed milk power are added in the 868g milk.Then the aqueous solution of this calcium complex is added in this milk and with pH and be adjusted to 6.6-7.0.
With this fortified milk pasteurize and under refrigerated condition, preserve.Continuous 3 weeks identify that this sample is stable (do not precipitate or solidify).The trial test panel of expert that is made up of 6 people can accept by this product special flavour of monobasic test evaluation.
Embodiment 7
Following examples have illustrated how to prepare to have formula [Ca Citr
0.5Lact
0.5]
0Calcium complex:
At room temperature citric acid (1.58g) is dissolved in the 80g water.Under agitation in this solution, add 50% lactic acid solution of 2.22g.Prepare the dispersion liquid of 1.11g calcium hydroxide in 16.2g water down at 20 ℃.With this calcium hydroxide suspension and the combination of two kinds of acid solutions and mix 10 minutes up to forming settled solution.At room temperature gained solution is added in the 800g water and with pH and be adjusted to 6.6-7.0.
With gained solution separated into two parts.A part is at room temperature preserved, and another part is preserved under refrigerated condition.At 2 weeks and 4 weeks back taking-up sample, all stable (do not precipitate or solidify) under two kinds of holding conditions through identifying.The trial test panel of expert that is made up of 6 people can accept by the local flavor of these solution of monobasic test evaluation.
Embodiment 8
Following examples have illustrated how to prepare to have formula [Ca Citr
0.5Lact
0.5]
0Calcium complex and how to use this complex compound fortified milk:
At room temperature citric acid (1.58g) is dissolved in the 80g water.Under agitation in this solution, add 50% lactic acid solution of 2.22g.Prepare the dispersion liquid of 1.11g calcium hydroxide in 16.2g water down at 20 ℃.With this calcium hydroxide suspension and the combination of two kinds of acid solutions and mix 10 minutes up to forming settled solution.
0.15g κ carragheen is dissolved in the 50g milk.This milk is heated to 165 °F continues 5 minutes, be cooled to 20 ℃ then.This carragheen/milk mixture and 4.0g skimmed milk power are added in the 868g milk.Then the aqueous solution of this calcium complex is added in this milk and with pH and be adjusted to 6.6-7.0.
With this fortified milk pasteurize and under refrigerated condition, preserve.Continuous 4 weeks identify that this sample is stable (do not precipitate and solidify).The trial test panel of expert that is made up of 6 people can accept by this product special flavour of monobasic test evaluation.
Embodiment 9
Following examples have illustrated how to prepare to have formula K
0.5[Ca Citr
0.5Lact
0.5]
0Calcium complex:
At room temperature citric acid monohydrate compound (2.10g) is dissolved in the 60g water.Under agitation in this solution, add 50% lactic acid solution of 1.11g.Prepare the dispersion liquid of 1.11g calcium hydroxide in 15.7g water down at 20 ℃.With this calcium hydroxide suspension and the combination of two kinds of acid solutions and mix 10 minutes, under agitation add the solution of 0.42g potassium hydroxide in 10g water then up to forming settled solution.At room temperature gained solution is added in the 900g water and with pH and be adjusted to 6.6-7.0.
With gained solution separated into two parts.A part is at room temperature preserved, and another part is preserved under refrigerated condition.At 2 weeks and 4 weeks back taking-up sample, all stable (do not precipitate or solidify) under two kinds of holding conditions through identifying.The trial test panel of expert that is made up of 6 people can accept by the local flavor of these solution of monobasic test evaluation.
Embodiment 10
Following examples have illustrated how to prepare to have formula K
0.5[Ca Citr
0.5Lact
0.5]
0Calcium complex and how to use this complex compound fortified milk:
At room temperature citric acid monohydrate compound (2.10g) is dissolved in the 60g water.Under agitation in this solution, add 50% lactic acid solution of 1.11g.Prepare the dispersion liquid of 1.11g calcium hydroxide in 15.7g water down at 20 ℃.With this calcium hydroxide suspension and the combination of two kinds of acid solutions and mix 10 minutes, under agitation add the solution of 0.42g potassium hydroxide in 10g water then up to forming settled solution.
0.15g κ carragheen is dissolved in the 50g milk.This milk is heated to 165 °F continues 5 minutes, be cooled to 20 ℃ then.This carragheen/milk mixture and 4.0g skimmed milk power are added in the 846g milk.Then the aqueous solution of this calcium complex is added in this milk and with pH and be adjusted to 6.6-7.0.
With this fortified milk pasteurize and under refrigerated condition, preserve.Continuous 4 weeks identify that this sample is stable (do not precipitate or solidify).The trial test panel of expert that is made up of 6 people can accept by this product special flavour of monobasic test evaluation.
Claims (15)
1. metastable state complex compound that the mixture by alkaline calcium source and lactic acid and citric acid interacts and forms.
2. metastable state complex compound as claimed in claim 1 should alkalescence calcium source be calcium hydroxide, calcium oxide or calcium carbonate wherein.
3. one kind has formula K[Ca Citr
0.67Lact] complex compound.
4. one kind has formula K
0.5[Ca Citr
0.67Lact
0.5] complex compound.
5. one kind has formula [Ca Citr
0.33Lact]
0Complex compound.
6. one kind has formula [Ca Citr
0.5Lact
0.5]
0Complex compound.
7. a method for preparing metastable state complex compound as claimed in claim 1 comprises that the suspension with alkaline calcium source mixes with the citric acid and the lactic acid solution of aequum.
8. method as claimed in claim 7 wherein can contain carragheen.
9. method as claimed in claim 8, wherein carragheen is a kappa-carrageenan.
10. condensed food comprises the complex compound that the mixture by alkaline calcium source and lactic acid and citric acid of amount of reinforcement interacts and forms.
11. as the condensed food of claim 10, wherein this food is infant formala, dairy products or soybean protein base product, liquid nutritional product or confectionary products.
12. as the condensed food of claim 10, wherein based on the weight of this food, the amount of this complex compound in this condensed food is 0.05-5 weight %.
13. a method for preparing condensed food as claimed in claim 10, comprising is interacted by the mixture of alkaline calcium source and lactic acid and citric acid forms complex compound and this complex compound is added in the food.
14. as the method for claim 12, wherein based on the weight of food, the amount of carragheen in this condensed food is 0.005-0.1 weight %.
16., comprise and in this food, add the mixture of alkaline calcium source and lactic acid and citric acid and in this food, form complex compound as the method for claim 12.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US09/054718 | 1998-04-03 | ||
| US09/054,718 US6036985A (en) | 1998-04-03 | 1998-04-03 | Calcium complex and food fortified therewith |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1296388A true CN1296388A (en) | 2001-05-23 |
| CN1131672C CN1131672C (en) | 2003-12-24 |
Family
ID=21993049
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN998048410A Expired - Fee Related CN1131672C (en) | 1998-04-03 | 1999-03-23 | Calcium complex and food fortified therewith |
Country Status (20)
| Country | Link |
|---|---|
| US (1) | US6036985A (en) |
| EP (1) | EP1067846B1 (en) |
| JP (2) | JP2002510477A (en) |
| CN (1) | CN1131672C (en) |
| AR (1) | AR018176A1 (en) |
| AT (1) | ATE473645T1 (en) |
| AU (1) | AU761145B2 (en) |
| BR (1) | BR9909339A (en) |
| CA (1) | CA2322473C (en) |
| DE (1) | DE69942577D1 (en) |
| ES (1) | ES2348204T3 (en) |
| ID (1) | ID26910A (en) |
| MY (1) | MY115483A (en) |
| NO (1) | NO317589B1 (en) |
| NZ (1) | NZ506791A (en) |
| PT (1) | PT1067846E (en) |
| RU (1) | RU2254033C2 (en) |
| TR (1) | TR200002862T2 (en) |
| TW (1) | TW433987B (en) |
| WO (1) | WO1999051114A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100539855C (en) * | 2002-04-26 | 2009-09-16 | 宝洁公司 | Calcium-fortified beverage |
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| US6261610B1 (en) * | 1999-09-24 | 2001-07-17 | Nestec S.A. | Calcium-magnesium fortified water, juices, beverages and other liquid food products and process of making |
| US6616955B2 (en) | 2001-01-04 | 2003-09-09 | The Proctor & Gamble Co. | Beverage compositions comprising palatable calcium and magnesium sources |
| US20040170724A1 (en) * | 2003-02-28 | 2004-09-02 | Kraft Foods Holdings, Inc. | Mineral complexes of lactobionic acid and method of using for mineral fortification of food products |
| DE102004005338A1 (en) * | 2004-02-04 | 2005-08-25 | Härle, Anton, Prof. Dr. med. | Calcium-fortified foods |
| US7267832B2 (en) * | 2004-02-18 | 2007-09-11 | Kraft Foods Holdings, Inc. | Amorphous water-soluble calcium citrate salts and method of making and using same |
| PT2108270E (en) † | 2004-12-08 | 2011-04-18 | Unilever Nv | Food or beverage product comprising theanine and caffeine for enhancing mental alertness |
| DE102005040423A1 (en) * | 2005-08-25 | 2007-03-01 | Lahrsow, Jobst, Dr. med. dent. | Food supplement for the supply of minerals |
| IL174477A (en) * | 2006-03-22 | 2011-03-31 | Gadot Biochemical Ind Ltd | Calcium enrichment compositions and methods of production thereof |
| US20070264039A1 (en) | 2006-05-12 | 2007-11-15 | Ricoh Company, Ltd | Managing recording sheet type information |
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| EP2120600B1 (en) * | 2006-12-14 | 2014-08-06 | PURAC Biochem BV | Particulate composition comprising calcium lactate and calcium citrate microparticles |
| US20090053389A1 (en) * | 2007-08-23 | 2009-02-26 | Novartis Ag | Dietary Suppliment fiber composition with calcium and chelating agent |
| US9017748B2 (en) * | 2007-12-28 | 2015-04-28 | Kraft Foods Group Brands Llc | Potassium fortification in foodstuffs |
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| US20160316806A1 (en) * | 2013-12-13 | 2016-11-03 | Nestec S.A. | Emulsions stabilized by particles of an edible inorganic salt |
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-
1998
- 1998-04-03 US US09/054,718 patent/US6036985A/en not_active Expired - Lifetime
-
1999
- 1999-03-23 NZ NZ506791A patent/NZ506791A/en unknown
- 1999-03-23 DE DE69942577T patent/DE69942577D1/en not_active Expired - Lifetime
- 1999-03-23 ES ES99917839T patent/ES2348204T3/en not_active Expired - Lifetime
- 1999-03-23 AU AU35978/99A patent/AU761145B2/en not_active Ceased
- 1999-03-23 CN CN998048410A patent/CN1131672C/en not_active Expired - Fee Related
- 1999-03-23 EP EP99917839A patent/EP1067846B1/en not_active Expired - Lifetime
- 1999-03-23 TR TR2000/02862T patent/TR200002862T2/en unknown
- 1999-03-23 ID IDW20001986A patent/ID26910A/en unknown
- 1999-03-23 BR BR9909339-1A patent/BR9909339A/en not_active Application Discontinuation
- 1999-03-23 PT PT99917839T patent/PT1067846E/en unknown
- 1999-03-23 JP JP2000541894A patent/JP2002510477A/en active Pending
- 1999-03-23 CA CA002322473A patent/CA2322473C/en not_active Expired - Fee Related
- 1999-03-23 RU RU2000127754/13A patent/RU2254033C2/en not_active IP Right Cessation
- 1999-03-23 AT AT99917839T patent/ATE473645T1/en active
- 1999-03-23 WO PCT/EP1999/001952 patent/WO1999051114A1/en active IP Right Grant
- 1999-03-31 AR ARP990101506A patent/AR018176A1/en active IP Right Grant
- 1999-04-02 MY MYPI99001265A patent/MY115483A/en unknown
- 1999-04-12 TW TW088105367A patent/TW433987B/en not_active IP Right Cessation
-
2000
- 2000-10-02 NO NO20004958A patent/NO317589B1/en not_active IP Right Cessation
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2006
- 2006-03-09 JP JP2006064345A patent/JP2006166927A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100539855C (en) * | 2002-04-26 | 2009-09-16 | 宝洁公司 | Calcium-fortified beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| WO1999051114A1 (en) | 1999-10-14 |
| DE69942577D1 (en) | 2010-08-26 |
| JP2006166927A (en) | 2006-06-29 |
| ID26910A (en) | 2001-02-15 |
| EP1067846B1 (en) | 2010-07-14 |
| US6036985A (en) | 2000-03-14 |
| RU2254033C2 (en) | 2005-06-20 |
| JP2002510477A (en) | 2002-04-09 |
| MY115483A (en) | 2003-06-30 |
| NO317589B1 (en) | 2004-11-15 |
| BR9909339A (en) | 2000-12-12 |
| EP1067846A1 (en) | 2001-01-17 |
| NZ506791A (en) | 2003-09-26 |
| TR200002862T2 (en) | 2001-02-21 |
| ES2348204T3 (en) | 2010-12-01 |
| NO20004958D0 (en) | 2000-10-02 |
| TW433987B (en) | 2001-05-16 |
| NO20004958L (en) | 2000-10-02 |
| CN1131672C (en) | 2003-12-24 |
| AU761145B2 (en) | 2003-05-29 |
| ATE473645T1 (en) | 2010-07-15 |
| AU3597899A (en) | 1999-10-25 |
| AR018176A1 (en) | 2001-10-31 |
| PT1067846E (en) | 2010-09-30 |
| CA2322473C (en) | 2009-05-26 |
| CA2322473A1 (en) | 1999-10-14 |
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